apricot oven pancake

Let’s make an apricot oven pancake!

There are many reasons to love pancakes. They’re quick, easy to make, and can be paired with whatever you like, but this apricot oven pancake will have you rethinking classic pancakes. Why?

1. The style of this puffy, deep crispy browned crust is visually spectacular!
2. The interior is made of a pool of ripe tangy-sweet apricot sauce that is juicy, decadent, and original in taste paired with a modest dollop of sour cream that rivals a generous drizzle of maple syrup. IJS.

To begin preparing this DELECTABLE creation, melt a pat of butter in a skillet for 2-3 minutes. While the butter is melting, assemble your egg mixture that includes:

• Eggs
• Flour
• Milk
• Sea salt

Whisk to incorporate all ingredients until smooth. Immediately pour into the hot skillet filled with butter then place in the oven to bake for 25 minutes. Next, place the second set of ingredients in a saucepan. Ingredients include:

• Butter
• Coconut Sugar
• Fresh Apricots
• Apple Juice

Cook the apricot filling until heated through, be careful to not overcook to avoid mushy apricots.  Remove the pancake from the oven, pour in the filling, sprinkle the edges with powdered sugar, and add a dollop of sour cream.

Lastly, marvel at your creation because you’ve settled for nothing less than PANCAKE PERFECTION.

Need more delicious break-fast options?

• Check out this summer apricot oatmeal bake
• You’ll love these APRICOT SCONES WITH HONEY APRICOT GLAZE

How To Make A Apricot Oven Pancake

5.0 from 1 reviews

apricot oven pancake

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

This apricot oven pancake will have you rethinking your classic pancake. Made with a crispy, browned puffy crust and a sweet tangy interior. Serve with a modest dollop of sour cream.

Author: Taste of Yummy

Serves: 8

Ingredients

• 2 Tablespoons of cut butter, plant-based
• 4 eggs, lightly beaten
• ⅔ cup of spelt flour
• ⅔ cup of Almond milk
• ¼ teaspoon pink sea salt
• ½ cup plant-based butter
• ⅓ cup of packed coconut sugar
• 10 Apricots, sliced (see apricot photo for approximate size)
• 2 Tablespoons of organic Apple juice
• Powdered sugar (optional)
• Sour cream (optional)

Instructions

1. Preheat the oven to 400 degrees. Place 2 tablespoons of butter in a 12-inch skillet. Melt butter for 2-3 minutes. Remove from heat. Evenly swirl to distribute butter in skillet.
2. In a medium bowl, add eggs, flour, milk, and salt. Whisk until smooth. Once whisked, pour the batter into the skillet. Bake for 20-25 minutes until pancake is puffy and golden brown.
3. To create the sauce, in a small saucepan melt and stir ½ cup of butter, add brown sugar over medium-high heat until melted.
4. Add apricots to the butter and brown sugar mixture. Cook for 2-3 minutes until heated thoroughly.
5. Gently stir throughout. Stir in apple juice until heated through.
6. To serve, sprinkle with powdered sugar, and a dollop of sour cream. Cut into 8 slices. ENJOY!

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